Beans Aloo Curry
A simple and easy to make long beans and potato curry in tomato gravy.
Servings: 4 People
Ingredients
- 250 gm Long beans
- 2 big Potatoes / Aloo
- 2 big Tomatoes / Tamatar
- 2 Green chili/hari mirch chopped
- 1 Tsp Ginger / Adrak chopped
- few Curry Leaves / Kadi Patta
- 1/4 cup Cooking Oil
- 3/4 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Mustard Seeds / Rai *
- 1/4 tsp Asafoetida / Hing powder
- 1.5 tbsp Gram flour / Besan
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- 1 tsp Coriander Powder / Dhaniya Powder
- to taste salt
- 1/2 tsp Mango Powder / Amchoor Powder
- 3/4 cup water
Instructions
- Wash and peel potatoes and chop into medium size cubes.
- Wash and trim both the edges of beans and chop into pieces.
- Wash and chop tomatoes and grind to make a fine puree.
- Heat oil in the pressure cooker and add the cumin seeds and mustard seeds.
- ( You can also cook this in a regular pan instead of the pressure cooker.)
- When the seeds start crackling then add asafoetida and curry leaves and then add the gram flour and keep stirring on low heat till it become golden brown and fragrant.
- Then add the tomato puree and all the spices and keep stirring till the oil start leaving the sides of the masala mix.
- Now add the chopped beans and aloo in the masala and saute for a minute on medium heat.
- Add a cup of water and mix well.
- Close the lid of the cooker and pressure cook on medium heat for 4 whistle or till cook well.
- Open the cooker, give it a boil and then add the chopped coriander and mix .
- Serve hot with roti, paratha or rice.